Cherry Gazpacho

Gazpacho has come a long way since it was enjoyed by harvesters on the scorching plains of southern Spain. Modern versions now include all manner of novel ingredients, from carrots and ginger to beets, watermelon and strawberries. This one, featuring cherries, is a contemporary classic that makes a beautiful starter for a warm-weather dinner party.

Ingredients:

• 2 1/2 lb. (1.25 kg) ripe tomatoes
• 1/2 cup (2 oz./60 g) coarsely chopped white onion or green onions
• 1 garlic clove
• 3 Tbs. coarsely chopped green bell pepper
• 3 thick slices country-style white bread (about 6 oz./170 g), crusts removed and bread torn into pieces
• Fine sea salt
• 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil, plus more for garnish
• 8 oz. (250 g) cherries, pitted, plus halved pitted cherries for garnish
• 1/4 cup (2 fl. oz./60 ml) sherry vinegar, or as needed for serving
• Diced fresh cheese for garnish
• Torn fresh basil leaves for garnish